Bilberry and Sea Buckthorn Leaves and Their Subcritical Water Extracts Prevent Lipid Oxidation in Meat Products

Bilberry and Sea Buckthorn Leaves and Their Subcritical Water Extracts Prevent Lipid Oxidation in Meat Products

The aim of this study was to find new sustainable, Nordic natural antioxidant sources, develop subcritical water extraction (SWE) process for recovering the antioxidant compounds from the most potential raw materials, and to test their antioxidative effects in meat products. The antioxidant capaciti...

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Bibliographic Details
Main Authors: Sari Mäkinen, Jarkko Hellström, Maarit Mäki, Risto Korpinen, Pirjo H. Mattila
Format: Article
Language:English
Published: MDPI AG 2020-03-01
Series:Foods
Subjects:
natural antioxidants
plant ingredients
subcritical water extraction
lipid oxidation
meat
Online Access:https://www.mdpi.com/2304-8158/9/3/265

Internet

https://www.mdpi.com/2304-8158/9/3/265

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